Preheat the oven to 375*.
In a large bowl begin to mix together all ingredients except the pumpkin and chocolate chips, once mixed add in the canned pumpkin, then the chocolate chips. Continue mixing until combined.
Spray muffin tins with non stick baking spray, then pour in the mixture into each muffin tin. I typically use about 2 tbsp and this ends up making 1 1/2 dozen muffins.
These will bake on 375* for 15-20 minutes.
Blueberry Muffins
Make a wonderful breakfast with this easy Gluten Free French Toast! One of my all-time favorite breakfast meals is from First Wat…
A few weeks ago, I was craving a recipe that would be similar to shortcake at the store. So, I decided to
Berry Italian Cream Sodas
Get ready for a delicious meal with Slow Cooker Maple Honey Ribs! Ribs speak to me. They just do. Up until I
This is a sponsored conversation written by me on behalf of 7UP® and Canada Dry®. The opinions and text are all mine.
Cherry Float
Just in time for the holidays, this Gluten-Free Caramel Apple Crisp is perfect to share with friends. It’s almost Thanksgiving an…